Jobs at BA Gladiators Limited

Job Summary

• The Front Office Manager will be responsible for the overall management and performance of the front office operations, including reception, reservations, guest services, room allocation, check-in and check-out, guest accounts and front office administration.
• The successful candidate will combine strong hospitality leadership with excellent guest-relations skills, operational discipline and commercial awareness. The role requires a hands-on manager who can supervise and develop the front office team, improve operational procedures, maximize room occupancy and revenue, and ensure that guests receive professional and consistent service throughout their stay.

Responsibilities
Front Office Operations:

• Manage the day-to-day operations of the hotel's front desk, reception and guest services functions.
• Oversee guest arrival, check-in, room assignment, check-out and departure procedures.
• Ensure reservations are accurately recorded, confirmed and properly communicated to relevant departments.
• Monitor room availability and ensure effective room allocation based on reservations, room status and guest requirements.
• Ensure front office operating procedures are consistently followed.
• Monitor opening, closing and shift handover procedures.
• Ensure accurate maintenance of guest records, registration information and front office documentation.
• Conduct regular inspections of the reception and front office areas to ensure they remain professional, organized and welcoming.
• Ensure smooth coordination between front office, housekeeping, maintenance, F&B, security and other relevant departments.

Guest Experience & Service Standards:

• Ensure guests receive professional, prompt, courteous and personalized service from arrival through departure.
• Establish and maintain high standards for guest interaction and front office service delivery.
• Handle and resolve guest complaints and service issues professionally and promptly.
• Monitor guest feedback and identify recurring issues requiring corrective action.
• Follow up on guest requests to ensure they are resolved within appropriate timelines.
• Maintain appropriate procedures for handling VIP guests, special requests and important occasions.
• Ensure front office staff demonstrate appropriate hospitality etiquette and professional appearance.
• Promote a guest-focused culture across the front office team.

Reservations & Room Management:

• Oversee the hotel's reservation processes and ensure reservations are accurately captured and managed.
• Monitor room occupancy, room availability and booking patterns.
• Ensure effective room allocation and minimize unnecessary room downtime.
• Monitor cancellations, no-shows, early departures and extensions and ensure they are properly recorded.
• Monitor competitor rates and market conditions where required and provide relevant observations to management.

Guest Accounts, Payments & Financial Controls:

• Ensure accurate preparation and maintenance of guest accounts.
• Monitor front office billing and payment processes to ensure accuracy.
• Ensure all charges are correctly posted to guest accounts.
• Monitor cash handling, POS transactions and other payment procedures in accordance with hotel policies.
• Ensure proper documentation of refunds, discounts, complimentary services and adjustments.
• Investigate discrepancies in guest accounts and escalate significant issues to management or finance.
• Work closely with the Finance Department to maintain appropriate financial controls.
• Ensure front office revenue and transaction records are complete and accurate.

Staff Leadership & Development:

• Supervise, train and coordinate all front office staff.
• Prepare staff schedules and ensure adequate manpower coverage across shifts.
• Establish clear performance expectations for front office employees.
• Monitor attendance, punctuality, productivity and service standards.
• Conduct regular front office briefings and shift meetings.
• Train staff on check-in/check-out procedures, reservations, guest relations, PMS usage and hotel policies.

Front Office Systems & Records:

• Ensure accurate and timely use of the hotel's Property Management System (PMS).
• Maintain accurate records of reservations, room status, guest information and transactions.
• Ensure appropriate handling and confidentiality of guest information.
• Monitor system-generated reports and identify discrepancies requiring correction.
• Ensure all relevant front office documents, forms and records are properly maintained.
• Support the implementation and effective use of technology that improves front office operations.

Reporting & Performance Management:

• Prepare regular reports on occupancy, room revenue, reservations and front office performance.
• Monitor key front office performance indicators and identify areas requiring corrective action.
• Track guest satisfaction, complaints and service-related trends.
• Monitor room availability, cancellations, no-shows and other reservation indicators.
• Provide management with recommendations for improving occupancy, revenue and guest satisfaction.
• Maintain accurate departmental records and documentation.

Requirements

• Bachelor's degree or HND in Hospitality Management, Hotel Management, Business Administration, Tourism Management or a related discipline.
• Minimum of 3–5 years' progressive experience in hotel front office or guest services operations.
• Previous experience in a supervisory or managerial front office position is required.
• Demonstrated experience managing reception, reservations, guest services and room allocation.
• Strong knowledge of hotel front office procedures and guest service standards.
• Experience using hotel Property Management Systems (PMS) is required; knowledge of systems such as Opera, Protel, Cloudbeds or similar platforms is an advantage.
• Experience with online booking platforms/OTAs is an advantage.
• Demonstrated experience supervising, training and developing hospitality teams.
• Strong understanding of hotel occupancy, basic revenue-management principles.
• Good knowledge of cash handling, guest billing and front office financial controls.

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Job Summary

• The Housekeeping Manager will be responsible for the overall management and performance of a four star hotel. Duties will include: housekeeping operations, including guest rooms, public areas, back-of-house areas, linen and laundry operations, housekeeping supplies and housekeeping staff.
• The successful candidate will combine strong operational leadership with excellent attention to detail, effective people management, inventory control and guest-service skills.
• The role requires a hands-on manager who can maintain high cleanliness standards, improve departmental efficiency, control costs and ensure that rooms are consistently prepared and released in line with hotel occupancy and Front Office requirements.

Responsibilities
Housekeeping Operations:

• Manage the day-to-day operations of the hotel's Housekeeping Department.
• Oversee the cleaning and presentation of guest rooms, corridors, public areas, offices, restaurants and other designated hotel spaces.
• Establish and maintain effective housekeeping procedures, standards and checklists.
• Coordinate daily housekeeping activities based on hotel occupancy, arrivals, departures and room requirements.
• Ensure guest rooms are cleaned, inspected and released within appropriate timelines.
• Monitor room status and coordinate closely with Front Office to ensure accurate communication of room readiness.
• Ensure appropriate procedures are followed for occupied rooms, vacant rooms, departure rooms and rooms requiring special attention.
• Conduct regular inspections of guest rooms and public areas.
• Ensure housekeeping operations are conducted efficiently without compromising service quality.

Quality & Presentation Standards:

• Establish and maintain consistently high standards of cleanliness and presentation throughout the hotel.
• Develop appropriate cleaning schedules and inspection standards for different areas of the property.
• Ensure rooms meet established standards before being released for guest occupancy.
• Monitor the quality of cleaning, dusting, vacuuming, sanitation and general room presentation.
• Ensure bathrooms, linen, amenities, furniture and room fixtures are maintained to the required standard.
• Monitor public areas and ensure they remain clean, organized and presentable throughout the day.

Inventory & Cost Management:

• Monitor inventory levels of cleaning chemicals, guest amenities, toiletries, linen and housekeeping supplies.
• Maintain appropriate minimum and maximum stock levels for essential housekeeping materials.
• Ensure proper receiving, storage, issuance and usage procedures are followed.
• Conduct regular stock counts and reconcile inventory records.
• Monitor the proper use of cleaning products and equipment.
• Ensure housekeeping equipment is properly maintained and used appropriately.

Staff Leadership & Development:

• Supervise, train and coordinate all housekeeping staff.
• Prepare staff duty rosters and allocate housekeeping assignments based on occupancy and operational requirements.
• Ensure adequate manpower is available across shifts.
• Monitor staff attendance, punctuality, productivity and overall performance.
• Conduct regular housekeeping briefings and communicate daily priorities.
• Train staff on cleaning procedures, equipment usage, hygiene standards, safety procedures and guest-service expectations.
• Provide coaching and feedback to improve employee performance.
• Promote teamwork, accountability, professionalism and respect within the department.

Hygiene, Health & Safety:

• Ensure strict adherence to hotel hygiene, sanitation and cleanliness standards.
• Ensure appropriate cleaning chemicals are stored, handled and used safely.
• Ensure housekeeping staff are trained on the safe operation of cleaning equipment.
• Ensure appropriate personal protective equipment is used where required.
• Maintain safe storage of chemicals, equipment and housekeeping supplies.
• Conduct regular checks of housekeeping work areas and storage facilities.
• Ensure housekeeping staff follow established health and safety procedures.
• Report significant health, safety, sanitation or operational risks to management immediately.

Requirements

• Bachelor's Degree or HND in Hospitality Management, Hotel Management, Business Administration or a related discipline with 3 – 5 years' progressive experience in hotel housekeeping operations.
• Previous experience in a supervisory or managerial housekeeping position is required.
• Experience managing guest room cleaning, public-area cleaning and housekeeping operations within a hotel environment.
• Good knowledge of hotel cleanliness, hygiene, sanitation and service standards.
• Experience using hotel management/PMS systems is an advantage.
• Proficiency in Microsoft Office applications, particularly Microsoft Excel.
• Relevant professional certification in Hospitality, Housekeeping or Hotel Management is an advantage.

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Job Summary

• The Food & Beverage Manager will be responsible for the overall management and performance of the hotels food and beverage operations, including therestaurant, bar, breakfast service, room service and food and beverage services for events and conferences.
• The successful candidate will combine strong hospitality leadership with effective cost management, staff supervision, inventory control and revenue generation. The role requires a hands-on manager who can improve operational efficiency, maintain service standards and identify opportunities to increase F&B revenue and profitability.

Responsibilities
Food & Beverage Operations:

• Manage the day-to-day operations of the hotel's restaurant, bar, breakfast service and room service.
• Oversee food and beverage operations for conferences, meetings, private functions and other hotel events.
• Ensure smooth coordination between the kitchen, restaurant, bar, service staff, front office and other relevant departments.
• Establish and maintain efficient Food &Beverage operating procedures.
• Ensure that all food and beverage services are delivered consistently and professionally.
• Monitor opening and closing procedures and ensure proper handover between shifts.
• Conduct regular inspections of Food &Beverage outlets, service areas, storage facilities and related operational spaces.

Guest Experience & Service Standards:

• Ensure guests receive professional, prompt and courteous food and beverage service.
• Monitor service quality and identify areas requiring improvement.
• Handle and resolve F&B-related guest complaints professionally and promptly.
• Monitor guest feedback and use it to improve products and service delivery.
• Establish and maintain appropriate service standards for restaurant, bar, room service and events.
• Ensure staff maintain a professional appearance and demonstrate appropriate hospitality etiquette.

Cost & Inventory Management:

• Monitor food and beverage costs and ensure they remain within approved targets.
• Implement effective portion-control and wastage-reduction measures.
• Oversee stock-taking and inventory reconciliation for food, beverages and other F&B supplies.
• Ensure proper receiving, storage and issuance procedures are followed.
• Monitor stock movement and investigate discrepancies or unusual variances.
• Work closely with procurement and finance to ensure appropriate purchasing and cost-control practices.
• Minimize wastage, spoilage, pilferage and unnecessary departmental expenses.

Menu & Product Management:

• Work with the Head Chef/Kitchen team and management to review and improve menus.
• Ensure menu items are consistently available, properly presented and produced to the required standard.
• Monitor food quality, portion sizes and presentation.
• Review menu pricing in relation to food costs, market conditions and profitability.
• Support the introduction of seasonal menus, promotional packages and special F&B offerings.
• Ensure beverage offerings are appropriately managed and presented.

Events & Banqueting:

• Oversee food and beverage operations for conferences, meetings, celebrations and other events hosted at the hotel.
• Coordinate event requirements with clients, kitchen staff, service staff and relevant hotel departments.
• Ensure appropriate staffing, food preparation, service setup and timely execution for events.
• Monitor event service quality and obtain feedback from clients where appropriate.
• Ensure event-related F&B revenue and costs are properly tracked.

Staff Leadership & Development:

• Supervise, train and coordinate all Food & Beverage staff.
• Prepare staff schedules and ensure adequate manpower across shifts and outlets.
• Establish clear performance expectations for F&B employees.
• Monitor attendance, punctuality, productivity and service standards.
• Conduct regular briefings with F&B staff.
• Identify training needs and organize appropriate coaching and development.
• Address performance and disciplinary issues in accordance with hotel policies.
• Foster a culture of teamwork, accountability, professionalism and excellent customer service.

Hygiene, Safety & Compliance:

• Ensure strict adherence to food safety and hygiene requirements.
• Ensure food preparation, storage and service areas are maintained to appropriate hygiene standards.
• Conduct regular hygiene and cleanliness inspections.
• Ensure staff follow established health, safety and sanitation procedures.
• Maintain appropriate records relating to food safety, inventory, cleaning and departmental operations.
• Immediately escalate significant health, safety or operational risks to management.

Reporting & Performance Management:

• Prepare regular reports on F&B revenue, costs, inventory and operational performance.
• Monitor key departmental performance indicators and identify areas requiring corrective action.
• Provide management with recommendations for improving F&B revenue, service delivery and profitability.
• Participate in management meetings and contribute to hotel-wide operational planning.
• Maintain accurate departmental records and documentation.

Requirements

• Interested candidates should possess relevant qualifications with experience.